 Listen to Colin sings, asks riddles, and entertains Popo & Gungie while he eats his grapes. Lucy's everydaytaichi programs on Oahu's community television media station airs regularly on prime time: Saturdays,6-9pm on channel, Olelo 54.  Like a Thomas Edison discovery, ken consulted Victor for electrical advice!  HIs styrofoam box comes in handy. He was going to use them as planters, but...  Ken is a garage sale fan and here he has 2 UV light bulbs for a mere quarter each.  We have an ol' pair of tongs he uses outdoors that we now use to pick up mail and newspaper. The orange lamp on shoe rack is at least 80 years old. He retrieved the extension cord he once replaced on this lamp to rig his new project. Great discovery! Ken had a brillant idea!! He made a UV box to disinfect our mail, newspaper, etc and even foodstuff, EVERYTHING to sterilize whatever comes in from the outside world. We have to keep the item in for 30 minutes... Long story short: It probably will NOT work bc the UV light bulb we used is not the germicidal type!!! BOO! Ken says, as he googles online: good thought but it ain't going to work! Bottom line: you need a UVC bulb that is germicidal but what we have here is plain ol' UV bulb! SHUCKS!!  Spinach seaweed long rice soy bean soup A few years ago, we once made our own soy milk from soy beans, the yellow ones that I added to our long rice seaweed spinach soup. I am happy they tasted so savory and happier that I am moving my inventory of unused stuff, now that we should not be out shopping!  Our jar of Costco mayo needs to be used up. I buy it mainly for potato salad with our barbeque when family comes over. But, now, we don't know when that will happen, maybe not any time soon! So, with one Okinawan purple sweet potato I made a potato salad using fresh dill and surrounded it with a lei of watercress.  My lunch consisted of a spread of basil pesto on one slice of bread. They opposite side I spread hummus I made the other day. Topped them off with kale, watercress and a swig of lemon juice. I was too full to have my bowl of soup.  Soup and sandwich and baked French toast
rounds out lucy's kitchen project for Saturday.   PS When Colin asked me to pick him a yellow flower, I tried to hand it to him...which is a NO NO. He tried to climb up the wall and said, "Popo, I can't reach you!" This made me realize that I needed to keep my social distancing!! There's a reason for almost everything in life!  It's Aloha Friday, NO work til Monday...and many more Mondays to come!   Moringa or kalamungay grows in our backyard. Today, I decided I'd use the buds and flowers as well as the leaves in my cooking.  It may appear as a soup kitchen... one full pot of vegan spaghetti sauce with organic kale and spinach among herbs, such as basil, oregano, Cuban oregano, chives, onions, dill, rosemary, turmeric, ginger, cherry tomato, and kalamungay. The only store bought items are can corn and tomato sauce, and spices of cumin and chilli. An assortment of beans give a savory flavor. Pinto and kidney beans were processed. Baby Navy white beans and lentils rounded out our spaghetti sauce. The chicken macaroni vegetable soup includes
barley, mixed vegetables, roast chicken, pasta and chicken stock. We are getting ready for our weekend visit when our family can have their picnic in our backyard while we are careful to keep our 6 feet distance from them!  Caroline and Brennan pick gandule beans aka pigeon peas while Ken keeps his distance, tending to his main garden that he recently seeded.   Lucy finds her place on the patio to share Coronavirus updates and to keep connected to family activities. Nice to share what 's in our pantry as well as ways to boost our recipe ideas!   Brennan takes a break from his distance learning
UH-Manoa classes because it's Prince Kuhio Day.  This morning I used my stash of dry beans, garbanzo or chick peas, to make my hummus which is so very easy to make. All it takes is cumin, paprika, lemon juice, garlic and water! I dressed it up a bit more with what is in the garden... rosemary, mint, and minced up homegrown fresh ginger and tumeric. Then, spread on baguette and topped with more veggies, like watercress, tomato and kale. Our guavas are just starting to mature. Nature has her way of keeping us in tune!   Braised ahi with ginger onion shoyu sauce  Tomatillo for salsa verde  Fried brown rice with leftover ahi with kale, okra, bittermelon and green beans...kim chi on the side. Ken contiues to organize his tools into recycled cabinets he rebuilt to be portable PLUS using recycled building materials. He also started gowing another crop of veggies as we'll probably be in lockdown mode for a long time.  At 6AM Ken sets up our tai chi studio so we can continue to remotely provide lessons to our students. |
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October 2020
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